Program Overview
Program Overview

For details of each day's program, please click each day below .

Foods2024 Program (DAY 1)

Day 1 Morning

S3. Sustainable Food Security and Food System

Global food security and sustainability issues in the era of food insecurity and food crisis

Date: 28th October 2024 (Monday)
Time: 8:00 AM (CET, Basel) | 03:00 AM (EDT, New York) | 15:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
08:00-08:10
Prof. Dr. Arun K. Bhunia
Conference Chair
 Welcome from the conference chair
08:10-08:15
Prof. Dr. Theodoros Varzakas
Session Chair of S3

Welcome from the session chair
08:15-08:40
Prof. Dr. Theodoros Varzakas & Professor Slim Smaoui
Keynote Speaker & Invited Speaker
 Global food security and sustainability: the road to 2030 and forward
08:40-09:00
Dr. Adriana Skendi
Invited Speakers
 High protein substitute in gluten free bread as a means of food security and sustainability
09:00-09:20
Professor Sofia Agriopoulou
Invited Speaker
 Occurrence, detection and control strategies of mycotoxins in fruits and vegetables as a means of food security and sustainability
09:20-09:35
Jocelyn C. Lee
Selected Speaker
Case Studies of Small-Medium Enterprises Around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems
09:35-09:50
Hui Cao
Selected Speaker
Study on the effect of flavonoids on the formation of polycyclic aromatic hydrocarbons in barbecued food and its mechanism

Day 1 Afternoon

S1. Innovation in Food Technology and Engineering

Date: 28th October 2024 (Monday)
Time: 15:00 PM (CET, Basel) | 10:00 AM (EDT, New York) | 22:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
15:00-15:10
Dr. Mohsen Gavahian
Session Chair
 Welcome from the session chair
15:10-15:30
Prof. Dr. Vida Šimat
Invited Speaker

Challenges and opportunities of using by-products for innovative technological and functional food applications
15:30-15:50
Dr. Elsa M. Gonçalves
Invited Speaker

Innovation and Technological Challenges in Plant-Based Food Products
15:50-16:05
Diana Pinto
Selected Speaker
 From Salt Marshes to the Plate: Could Salicornia ramosissima By-Products be a Promising Functional Ingredient for Foods and Nutraceuticals?
16:05-16:20
Laleh Mozafari
Selected Speaker

Effect of the carotene fortification of a cucumber juice on shelf life with extracts from tomato by-products
16:20-16:35
Alessandro Bianchi
Selected Speaker

Exploring Alternative Maceration Techniques: Nitrogen vs. Carbonic Maceration in Gamay Variety Wines
Foods2024 Program (DAY 2）

Day 2 Morning - Parallel Room 1

S4. Foods Microbiology
S7. Novel Preservation and Packaging Technologies

Date: 29th October 2024 (Tuesday)
Time: 9:00 AM (CET, Basel) | 04:00 AM (EDT, New York) | 16:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
09:00-09:10
Prof. Dr. Antonio Bevilacqua
Session Chair
Welcome from the Session Chair
09:10-09:35
Prof. Dr. Antonio Bevilacqua
Keynote Speaker
Food Safety and Risk Assessment
09:35-09:55
Prof. Dr. Antonio Bevilacqua & Mr. Alessandro De Santis
Invited Speakers
A Case study on risk assessment
09:55-10:15
Dr. Lorenzo Nissen
Invited Speaker

Risk Assessment of xenobiotics-gut microbiota exposure: an in vitro approach to study food-derived microplastics.
10:15-10:35
Dr. Alessandra Barlaam
Invited Speaker

Foodborne parasites: rising concerns in food safety, epidemiological trends in Europe and Italy, and future outlooks
10:35-10:50
Adriana Silva
Selected Speaker
Sustainable antimicrobial strategies: Exploration of grape phenolic extracts for combating foodborne pathogens
10:50-11:05
Antonio Peña-Fernández
Selected Speaker
Human-related microsporidian spores in farm chickens from Makeni, Sierra Leone
11:05-11:20
Filipa Soares
Selected Speaker
The Effect of Vacuum Storage on the Preservation of Extra Virgin Olive Oil After Opening
11:20-11:35
Loreta Šernienė
Selected Speaker
Microbial Spoilage Mitigation in Biodegradable Cheese Packaging via Protective Lactobacillus Coating
11:35-11:50
Manfred Tacker
Selected Speaker
A Comprehensive study including polyethylene-based food packaging and its substitutes on the European market focusing on GWP, water scarcity and fossil energy.

Day 2 Morning - Parallel Room 2

S2. Food Nutrition and Functional Foods

Date: 29th October 2024 (Tuesday)
Time: 10:00 AM (CET, Basel) | 05:00 AM (EDT, New York) | 17:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
10:00-10:10
Prof. Dr. Antonello Santini
Session Chair
Welcome from the Session Chair
10:10-10:30
Dr. Michael Netzel
Invited Speaker
Halophytes – “Salty Champions” for a Healthy Nutrition(?)
10:30-10:45
Vanesa Sánchez-Martín
Selected Speaker
Coffee leaves: a natural source of compounds for reducing body fat accumulation
10:45-11:00
Rafik Balti
Selected Speaker
Enzymatic strategy to valorize two red macroalgae species for bioactive peptide production as promising nutraceuticals
11:00-11:15
Tatiane Cristina Gonçalves de Oliveira
Selected Speaker
Circular economy in the agri-food sector: valorization studies of vegetable by-products
11:15-11:30
Christophe Espírito Santo
Selected Speaker
Innovative dehydrated snack using low-value horticultural products: Beetroot, apple and orange, a crispy combination

Day 2 Afternoon

S8. Food Quality and Safety

Date: 29th October 2024 (Tuesday)
Time: 14:00 PM (CET, Basel) | 09:00 AM (EDT, New York) | 21:00 PM (CST Asia, Beijing)

Time in CET Speaker Title
14:00-14:10
Prof. Dr. Antonello Santini
Session Chair
Welcome from the Session Chair
14:10-14:30
Dr. Dirk W. Lachenmeier
Invited Speaker
Acrylamide in Ultra-Light Coffee Roasts: A Safety Assessment
14:30-14:45
Mojca Jevšnik
Selected Speaker
Food hygiene behaviour improvement with nudge tools
14:45-15:00
Yara Bulha Loforte
Selected Speaker
Modelling the microbial competition of Listeria monocytogenes and selected lactic acid bacteria strains in reconstituted milk
15:00-15:15
António Pereira
Selected Speaker
Olive Oil Authenticity: A Critical Issue in Non-Regulated Markets
15:15-15:30
 Aida Dama
Selected Speaker
Origanum vulgare essential oil from Southern Albania: preliminary results.
15:30-15:45

Ariana Macieira
Selected Speaker

A case study about the perception of food safety in consumers of fresh produce from local and small farms in the North of Portugal

SHORT BREAK

S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Date: 29th October 2024 (Tuesday)
Time: 16:00 PM (CET, Basel) | 11:00 AM (EDT, New York) | 23:00 PM (CST Asia, Beijing)

Time in CET Speaker Title
16:00-16:10
Assoc. Prof. Yonghui Li
Session Chair
Welcome from the Session Chair
16:10-16:35
Assoc. Prof. Yonghui Li
Keynote Speaker
Use of machine learning in predicting protein solubility
16:35-16:55
Assoc. Prof. Minwei Xu
Invited Speaker
Predictive Modeling of Tofu Quality: Leveraging Protein Subunit Profiles and AI
16:55-17:15
Assoc. Prof. Davood B. Pourkargar
Invited Speaker
Physics-Informed Machine Learning Modeling for Characterization and Control of Plant-based Meat Processing Systems
17:15-17:35
Dr. Zhang Dachuan
Invited Speaker
Deep Learning Enables Rapid Identification of Food Contaminant-Degrading Enzymes
17:35-17:50
 Azdem Driss
Selected Speaker
The application of artificial intelligence and machine learning in the food industry
17:50-18:05

Nandan Kumar
Selected Speaker

pLM4CPPs: Protein Language Model-Based Predictor for Cell-Penetrating Peptides
18:05-18:20

Hyukjin Kwon
Selected Speaker

Bioinformatical characterization and machine learning classification of seed storage proteins
Foods2024 Program (DAY 3)

Day 3 Morning

S6. Emerging Methods of Food Analysis

Date: 30th October 2024 (Wednesday)
Time: 10:00 AM (CET, Basel) | 05:00 AM (EDT, New York) | 17:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
10:00-10:10
Prof. Dr. Susana Casal
Session Chair
Welcome from the Session Chair
10:10-10:30
Dr. Roberta Foligni
Invited Speaker
Potential Of Edible Insect Hydrolyzed to formulate innovative food products: effect on Tecno-functional properties and exploring “remote home tasting
10:30-10:50
Dr. Sónia Soares
Invited Speaker
DNA-Based Approaches for Evaluating Honey Quality and Authenticity: Advances and Future Directions
10:50-11:05
Bruna Carbas
Selected Speaker
Detection of Fumonisins in Maize Using Near-Infrared Spectroscopy
11:05-11:20
Agata Fabiszewska
Selected Speaker
THE USE OF the FT-IR Technique TO PREDICT the CONTENT OF OLEAGINOUS YEAST BIOMASS
11:20-11:35
Sureerat Makmuang
Selected Speaker
Quantitative and qualitative evaluation of microplastic contamination of shrimp using Vis-NIR multispectral imaging technology combined with a modified self-organizing map

Day 3 Afternoon - Parallel Room 1

S9. Food Cultures, Policy and Consumer Science

Date: 30th October 2024 (Wednesday)
Time: 14:00 PM (CET, Basel) | 09:00 AM (EDT, New York) | 21:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
14:00-14:10
Prof. Dr. Igor Tomasevic
Session Chair
Welcome from the Session Chair
14:10-14:30
Dr. Maurice O’Sullivan
Invited Speaker
Senory Driven Nutritional Optimisation of Foods
14:30-14:50
Prof. Dr. Luís Miguel Cunha
Invited Speaker
New perspectives on the use of insects as food: findings from a decade of consumer studies, from attitudes to hedonics and behaviour
14:50-15:05
Dr. Sofia Sousa
Selected Speaker
Determinants of cow's milk and plant-based milk substitute consumption: cross-cultural study of Portuguese and Irish young adults
15:05-15:20
Mirian Elva
Selected Speaker

The Living History Connoisseur—an unexpected consumer of traditional fermented products
15:20-15:35
Pascal Ohlhausen
Selected Speaker
Evaluation of food waste reduction in German private households— Development of an app approach
15:35-15:50
Anastasia Fountouli
Selected Speaker
Unveiling consumers' awareness, attitudes and motivations behind entomophagy in Greece: A Theory of Planned Behavior approach

Day 3 Afternoon - Parallel Room 2

S5. Chemistry and Physicochemical Properties of Foods

Date: 30th October 2024 (Wednesday)
Time: 14:30 PM (CET, Basel) | 09:30 AM (EDT, New York) | 21:30 PM (CST Asia, Beijing)
Time in CET Speaker Title
14:30-14:40
Dr. Joana S. Amaral
Session Chair
Welcome from the Session Chair
14:40-15:00
Professor Ana Novo Barros
Invited Speaker
UNTAPPED GOLDMINE: UNLOCKING THE POTENTIAL OF PHENOLIC COMPOUNDS IN FOOD MATRICES
15:00-15:20
Dr. Sandrina A. Heleno
Invited Speaker
Innovation in foods and beverages through bio-based active agents
15:20-15:35
Aline Benard
Selected Speaker
Functionality and structure of protein isolate from decolorized moringa leaf
15:35-15:50
Demissie Shimelis Gebiba
Selected Speaker

Antioxidant, anti-inflammatory, anti-diabetic, and cytotoxic potential of ethanolic leaf extracts from Englerina woodfordiodes M. Gilbert and Oncocalyx fischeri (Ebgl.) M. Gilbert
15:50-16:05
Antonella Lamonaca
Selected Speaker
 Proteomic profiling of lentil varieties by discovery high-resolution tandem mass spectrometry: nutritional, safety and authenticity perspectives
16:05-16:20
Shakrirah Azeez
Selected Speaker
Effect of growth stages on polyphenols and secondary metabolites of haskap leaf varieties
Foods2024
foods2024@mdpi.com
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